Hubbalicious' Poblano-Habanero Hot Sludge

Name: Hubbalicious' Poblano-Habanero Hot Sludge
Cuisine: American
Ingredients: 2.5 lb Poblano chilies, roasted either on the grill or under the broiler (if broiler, we usually do about 8 minutes per side); 1/4 cup neutral oil (like vegetable, light olive, or canola); 1/2 cup minced garlic (about a whole medium sized head); 1 medium-large brown onion, diced; 4-5 fresh Habanero chilies, chopped or sliced (it's all going into the blender); 2 Tablespoons kosher salt; 1 teaspoon black pepper; 1.5 teaspoons cumin; 1 Tablespoon sugar; 2 Cups water; 1/2 Cup + 2 Tablespoons distilled white vinegar; 1/2 Cup chopped cilantro

x @cook_5886383

This is my hubs' recipe for Poblano-Habanero Hot Sludge, so named because of its thicker than your average hot sauce texture.

Enjoy with chips, eggs, tacos, burritos, and stuff like that. It will keep in the fridge at least a good 2 months.

P.S. Habaneros are HOT. If you're not a total chili head, you might start off with 1 or 2 instead of 4 or 5. :)

This is my hubs' recipe for Poblano-Habanero Hot Sludge, so named because of its thicker than your average hot sauce texture.

Enjoy with chips, eggs, tacos, burritos, and stuff like that. It will keep in the fridge at least a good 2 months.

P.S. Habaneros are HOT. If you're not a total chili head, you might start off with 1 or 2 instead of 4 or 5. :)

x @cook_5886383

This is my hubs' recipe for Poblano-Habanero Hot Sludge, so named because of its thicker than your average hot sauce texture.

Enjoy with chips, eggs, tacos, burritos, and stuff like that. It will keep in the fridge at least a good 2 months.

P.S. Habaneros are HOT. If you're not a total chili head, you might start off with 1 or 2 instead of 4 or 5. :)

This is my hubs' recipe for Poblano-Habanero Hot Sludge, so named because of its thicker than your average hot sauce texture.

Enjoy with chips, eggs, tacos, burritos, and stuff like that. It will keep in the fridge at least a good 2 months.

P.S. Habaneros are HOT. If you're not a total chili head, you might start off with 1 or 2 instead of 4 or 5. :)

Saved

Ingredients

2.5 lbPoblano chilies, roasted either on the grill or under the broiler (if broiler, we usually do about 8 minutes per side)
1/4 cupneutral oil (like vegetable, light olive, or canola)
1/2 cupminced garlic (about a whole medium sized head)
1medium-large brown onion, diced
4-5fresh Habanero chilies, chopped or sliced (it's all going into the blender)
2 Tablespoonskosher salt
1 teaspoonblack pepper
1.5 teaspoonscumin
1 Tablespoonsugar
2 Cupswater
1/2 Cup+ 2 Tablespoons distilled white vinegar
1/2 Cupchopped cilantro

Saved

Steps

1

Roast poblanos and peel and core once cooled. (If you put the peppers in a paper bag after they've been roasted, the resulting steam will help to lift the skin off them as they're cooling and make them very easy to peel.)
2

Over medium heat, sautee onions and garlic in the oil until onions are translucent.
3

Add all other ingredients and bring to a gentle boil over medium high heat. Once you achieve a gentle boil (i.e., slow bubbles under the surface and not so hot that the sauce splatters when the bubbles pop), reduce the heat to medium low and simmer for 10 minutes.
4

Take off the heat and cool for about 30 minutes.
5

Whiz the mixture in a blender or food processor until it's the consistency of baby food. Or, you know, SLUDGE. :P
6

Enjoy!